I know, I know. It’s not technically Christmas season yet but with Denver’s Union Station halls decked, Breckenridge covered in a magical “blanket” of snow (okay, so five feet of snow is more than a blanket), and bows and ornaments on full display, it is most definitely the holiday season.

In my home, the eggnog is cold, the Christmas tunes are on, and the decor is up. I just can’t help it! Christmas is so magical to me and I want to experience all the joy and cheer for as long as I can.

Fortunately for me, that includes baking! I have so many recipes coming this year like double chocolate hot cocoa cookies, s’mores cookies, and lots of cozy + savory dishes but I wanted to start it out with something simple and wonderful.

These cookies are a slight adaptation from my almond shortbread cookies, but with the holiday favorite, peppermint, and a fresh twinkle of coconut “snow” and made perfectly fluffy.

These are super simple to whip up and a perfect pairing with a warm cup of coffee. I can’t wait for you to try them!

Preheat oven to 350 degrees and line baking sheet with parchment paper. In a stand up mixer, combine eggs, syrup, butter, and peppermint extract and mix until fully incorporated and frothy. Add in dry almond flour, 1/4 c shredded coconut, baking soda, and salt. Form dough into ping pong size balls, flatten slightly, and sprinkle on remaining coconut. Bake at 350 for 13-15 minutes or until outer edges are golden brown. Cool on a wire rack and serve!

If you make these, make sure to tag on social media so I can see how you celebrate the season.

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LEMON & FIG holistic nutrition, LLC operates out of the state of Colorado. All recommendations and information is for general purposes only and should not be construed as medical advice, diagnosis, or treatment. Please consult your medical doctor if you think you might have a medical disease. Personal nutritional recommendations are only given to clients of Cameo Pierce NTC, certified through the Nutritional Therapy Association.

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